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healthy egg salad recipee
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Easy Healthy Egg Salad Recipe

Easy Egg Salad made with Greek yogurt instead of mayo, capers, mustard, and herbs.
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 140kcal
Author Rena

Ingredients

  • 8 Eggs hard-boiled
  • Cup Plain Greek Yogurt plus more as needed
  • 2 Tbsp Capers + juice
  • 1 Tbsp Dijon Mustard
  • ¼ Cup Chives chopped
  • Kosher Salt and Pepper to taste

Instructions

  • Finely chop the chives and mince the onion. In a large mixing bowl, combine yogurt, chopped chives, and capers.
  • Add capers juice, mustard, salt, and pepper, whisk until well combined. Cover and refrigerate until ready to use.
  • Place the eggs in a large pot and fill with water. Bring the water to a boil over medium heat. Immediately remove the pot from heat to stop boiling.
  • Let eggs stand in hot water for 12 minutes. After the time is up, drain the water and immediately run cold water over eggs until cooled.
  • Once cooled, crack the shell all over by tapping on a hard surface. Roll the egg between your hands to loosen the shell. Peel and chop into bite-size pieces.
  • For assembling, add the chopped eggs to the prepared yogurt mixture. Gently fold until everything is well combined.
  • Taste and adjust the salt and pepper according to your taste. Serve the salad with your favorite bread or crackers and Enjoy!

Nutrition

Calories: 140kcal | Carbohydrates: 2g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 328mg | Sodium: 284mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg